How to make it

Wash thoroughly (this is important! Baby bok choy is often sandy/dirty) and drain.

Heat a large frying pan or wok over medium-high heat. When pan is hot, add the oil.

When oil is hot (but not smoking), add the ginger and garlic. Stir fry ~2 minutes.

Add the baby bok choy, soy sauce (or tamari), and fish sauce to the pan. Stir fry ~5 minutes until bok choy greens are wilty but stalks are still a little crunchy.

Add sriracha (or other hot sauce) or red pepper flakes.

Eat!

**Notes** This will look like a lot of baby bok choy, but it wilts and reduces in size as you cook it! ** I like the dark green and wrinkley-leafed bok choy with white stems (called white bok choy) but I'm sure the lighter green, green-stemmed bok choy (Shanghai bok choy) would work here just as well ** Add more garlic if you like it garlickier, more ginger if you want it gingerier, more soy sauce if you want it saltier or more soy-sauce-flavored, or a little more fish sauce if you want more complexity and a richer flavor.

I love this flavoring with Kale, the only difference is I use Olive Oil. Your right so so good with noodles. I'm going to rate it a 5 on good faith it tastes just as good as when you make it with Bok Choy.

The Cook

The Rating

I love this flavoring with Kale, the only difference is I use Olive Oil. Your right so so good with noodles. I'm going to rate it a 5 on good faith it tastes just as good as when you make it with Bok Choy.